Validação de técnicas instrumentais para quantificação de amido e de indicadores de digestibilidade para dietas de suínos em crescimento

• Ano de defesa: 2012
• Autor(a) principal: Andressa Nathalie Nunes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Digestibilidade; Técnicas; Técnica enzimática; Consumo; instrumentais; Indicadores; Produção fecal; Suino Alimentação e rações; Dieta em veterinaria; Nutrição animal; Amido
• Link de acesso: http://hdl.handle.net/1843/BUOS-8ZBL3U

An experiment to evaluate apparent digestibility was conducted at the Laboratory of Animal Calorimetry/Animal Metabolism at the School of Veterinary Medicine of the Federal University of Minas Gerais (UFMG) to validate the methodology of using indicators to determine digestibility, fecal output and food consumption, and the validation of instrumental techniques for determination and quantification of starch in swine diets. The experiment was divided into two phases, the first one for the validation of the indicators methodology and the second for validation of the instrumental techniques to determine and quantify the starch of the diet. Fifteen growing phasbarrows of the commercial breed DB-dambred were used, weighing an average of 25kg each, during 12 days. A completely randomized experimental design with split plotswas used, where the plots were diets and the subplots were the indicators, in the first phase, and in the second phase the plots were the diets the subplots were the techniques evaluated. The indicators studied were LIPE, Chromium Oxide and Titanium Dioxide, compared to the reference method (Total Collection). The results showed no statisticaldifference between indicators LIPE® and Titanium Dioxide compared with the reference method for (P> 5%), however the indicator Chromium Oxide was statistically different from the reference method for all variables tested. In the second phase, the objective was to test techniques to determine and quantify the starch in the diet through the instrumental techniques Partica and FTIR. There was no statistical differencebetween the instrumental technique by the Partica method when compared to the enzymatic technique (P> 5%), however the instrumental technique by the FTIR method proved to be different from the reference method for the quantification of starch, overestimating the amount of starch contained in the sampless averages. Thus the Partica technique can be recommended to quantify the starch in the diet of growingpigs, replacing the enzymatic technique; however the FTIR method technique will still requires more studies for greater reliability.